Devilish Eggs
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cup
Silken Tofu (drained)1 tbsp
Mayonnaise1 tbsp
Dijon Mustard2 tsps
Prepared Horseradish2 tbsps
Chives (chopped)1
Salt1 tsp
PaprikaDirections:
1
Watch how to make this recipe
2
Place the eggs in a large saucepan and cover with water
3
Place over high heat and bring to a boil
4
Reduce the heat to low and simmer for 9 minutes
5
Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch
6
Peel eggs under cold running water
7
Slice the eggs in half lengthwise
8
Scoop out the yolks and discard 6 of them or save for another use
9
Set aside the whites
10
Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives
11
Season with salt and pepper
12
Spoon the mixture into the corner of a plastic bag and snip off the end
13
Pipe the yolk mixture into the egg whites
14
Arrange on a platter and sprinkle with paprika